Can I make Salad with Asian Dressing ahead of time?

Yes, this Salad with Asian Dressing is excellent for meal prep. Store it in airtight containers or mason jars in the refrigerator for up to four days. Keep the dressing separate if you want the vegetables to stay extra crisp.

What protein can I add to Salad with Asian Dressing?

This Asian salad already contains protein from quinoa and edamame, but you can add grilled tofu, tempeh, shrimp, salmon, or chicken for an even more filling meal.

Is Salad with Asian Dressing gluten-free?

It can easily be gluten-free if you use tamari instead of traditional soy sauce. Always check ingredient labels to ensure all products are certified gluten-free.

What other vegetables work well in this Asian salad?

You can add shredded cabbage, carrots, snap peas, bell peppers, radishes, or bean sprouts. These vegetables pair perfectly with the sesame Asian dressing and add more crunch and color.

Salad with Asian Dressing Easy Healthy Recipe

Name: Salad with Asian Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 cups chopped cucumber; 2 cups chopped celery; 2 cups frozen green peas, thawed; 2 cups frozen shelled edamame, thawed; 2 cups cooked quinoa; 2 cups chopped baby spinach; 1/2 cup chopped cilantro; 1/2 cup chopped scallions; 2 tablespoons toasted sesame seeds; 1/4 cup tamari or low-sodium soy sauce; 1/4 cup plus 1 tablespoon rice vinegar; 1 tablespoon plus 1 teaspoon maple syrup; 1 tablespoon toasted sesame oil; 1 tablespoon fresh lime juice

Description

This Salad with Asian Dressing is a fresh, crunchy, and protein-packed recipe made with quinoa, edamame, crisp vegetables, and a savory sesame dressing. Perfect for meal prep, this healthy vegan salad is quick to make, naturally gluten-free, and full of vibrant Asian-inspired flavors.

Ingredients

Scale

2 cups chopped cucumber
2 cups chopped celery
2 cups frozen green peas, thawed
2 cups frozen shelled edamame, thawed
2 cups cooked quinoa
2 cups chopped baby spinach
1/2 cup chopped cilantro
1/2 cup chopped scallions
2 tablespoons toasted sesame seeds
1/4 cup tamari or low-sodium soy sauce
1/4 cup plus 1 tablespoon rice vinegar
1 tablespoon plus 1 teaspoon maple syrup
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice

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Instructions

Cook the quinoa according to package instructions. Fluff with a fork and allow it to cool completely before using.
In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, toasted sesame oil, and lime juice until smooth and combined.
Chop the cucumber, celery, spinach, cilantro, and scallions into bite-sized pieces.
Thaw the frozen edamame and green peas under warm running water, then pat dry with paper towels.
Add the quinoa, cucumber, celery, peas, edamame, spinach, cilantro, scallions, and sesame seeds to a large mixing bowl.
Pour the Asian dressing over the salad ingredients and toss thoroughly until evenly coated.
Taste and adjust seasoning if needed with additional lime juice or tamari.
Serve immediately or refrigerate for at least 20 minutes before serving for deeper flavor.

Notes

Use toasted sesame oil for the best nutty flavor.
Pat the edamame and peas dry before adding them to avoid watering down the dressing.
This salad stays fresh in the refrigerator for up to 4 days.
Store the dressing separately if preparing ahead for maximum crunch.
Add sliced almonds or crispy wonton strips before serving for extra texture.
For a spicy variation, mix chili flakes or sriracha into the dressing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 386 kcal
Sugar: 12 g
Sodium: 398 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 14 g
Protein: 21 g
Cholesterol: 0 mg